I've been making a really good fresh ground whole wheat bread from a Mother Earth News recipe, and one of the ingredients is buttermilk or yoghurt. Now I have almost a full half gallon of buttermilk and can't use it all in the bread unless I make about 20 loaves.

What else can I use it for? I tried drinking it and it was like thin, unflavored yoghurt with a bit of vinegar. Not my idea of good.

Also, too many eggs from our four hens and I'm getting tired of quiche and scrambled eggs. Ideas?

I found a suggestion elsewhere to freeze buttermilk in an ice cube tray to make it last longer, so I'm doing that. I do like good biscuits, I'll have to try them with buttermilk. Thanks for the suggestions, I'll google them.

Google 'majjiga pulusu' if you like Indian food. It's a soupey dish that's usually poured on rice and eaten with spicy pickles as a final course in parts of south India. You can also drink it on its own. Most recipes use diluted yogurt, but you could probably make it with buttermilk. (In fact, this is what many Indians mean when they say 'buttermilk'.)

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I could try it with chicken. That does look like a website of inspirations - thanks! I did google a bit, but was also wondering if anyone had any actual experience with it as well? Sometimes recipes from websites can be a bit hit and miss.

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Closest I've had is maple syrup, which does make a nice glaze on salmon, and birch beer, which tastes the way birch trees smell. Birch syrup would be an interesting cross between the two.

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From growing up in a world of polarised, self-serving world leaders ready to risk international conflict, through the dawning of hope at the end of the cold war and now, erm... Anyway, smart phones are pretty cool!- Jumble

When we make anything with veggies, we wash them and keep any peels and cut parts in a ziplock bag, and when we need to we boil the contents for an hour to make pretty good vegetable stock. It's a great habit, it makes food more delicious later on, and we make more of the veggies we get1.

So it's great in winter - we make soups, couscous sauce, stews, etc. In summer, we're not in the mood for soup as much. Any ideas on recipes that require stock that aren't scorching hot? We were thinking risottos maybe, though those don't heat up so great for the leftovers.

1This doesn't work for all veggies - tomatoes, peppers, cabbage, cauliflower, broccoli - those never get in there. But onion, garlic, carrots, celery, any leftover or wilted herbs, sweet potato or potato peels, etc., all go in there (onion/garlic dry skins as well, though they darken the stock a lot).

We get chipotle in adobo sauce in cans here in the US, and I often freeze what I don't use right away. It's a flavoring enhancer, so I can add it to loads of things. It goes well in taco filling, or a barbecue sauce, or buzzed into mayonnaise for sandwiches.

Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

So our landlords apparently came into possession of a gigantic fucking pumpkin, and offered (with some desperation) to share. We accepted this offer, and were gifted 1/4 of the pumpkin, cut into chunks.

It took up 3 gallon freezer bags.

So. I've been lining up some recipes, but any suggestions, or guesses as to how much puree that will make, are welcome. (Hopefully the lack of rind won't be an issue. Nor freezing some of it. Well, too late now, only way forward is through.)

That's a lot of pumpkin... You should make:SoupsPiesPuree and serve next to roasted veggiesPhyllo dough filled with puree with some sugar sprinkled on topQuiches with goat cheese and herbs and maybe caramelized onions

This isn't the recipe I used, that is at home in a book (how novel); you can try this? I don't know it tastes. My recipe contians ground pumpkin seeds too, which adds a nice texture and better simulates the chickpea skins in hummushttp://www.grassfedgirl.com/paleo-and-l ... us-recipe/

I found myself with too many apples, which isn't particularly surprising considering I went apple picking a couple of weeks ago and we've been getting them all the time in our CSA.

I already made (and froze) apple sauce, and I made an apple pie last week. I'm wondering what else I should make with them. Perhaps an apple crumble? I don't feel like another pie just now. Any creative suggestions? Most of them are golden delicious.

I hear "apple butter" is a thing. I've tossed apples into bran muffins (those publix muffins were delicious), and into cakes...

Here's a coffee cake recipe that's served me well. Takes 3 apples, maybe 4 if they're small. I'd often put more sugar and less butter in the topping. I'd also note to anyone making it that the batter is going to look like a pile of flour-dusted apple chunks and you're going to wonder what the hell you did wrong. Resist the urge to add water, that'll just make it take longer to cook. It turns into a cake, I promise.

I can also vouch for this apple cider cake, if you want something spice-cake-ier. Had to improvise the spice cake, though, never have seen a boxed spice cake mix in the wild. Make sure to peel the apples if you try it.

On more speculative lines, maybe apple cider? Looking at my bookmarks suggests maybe apple cupcakes or self-saucing pudding or wontons or ice cream or crisp; also a pork chop recipe, but if I recall correctly, that wouldn't work on like 2 or 3 different levels. (...i have a lot of recipe bookmarks)

And I do mean cake, not pie which is revolting. Cake. With cinnamon and pearl-sugar on top.

The Americans like to pretend apple cake is the same as apple pie. It is not. And apple cake is FAR superior to yucky pie.

They are very different, but you're wrong as to which is better. While they're both good, apple pie is clearly superior. Apple cake just can't reach the majesty of a nice, gooey, cinnamony, sweet apple pie. The way the buttery, flaky crust contrasts with the gloopy filling and the tender apples is the best.

And I do mean cake, not pie which is revolting. Cake. With cinnamon and pearl-sugar on top.

The Americans like to pretend apple cake is the same as apple pie. It is not. And apple cake is FAR superior to yucky pie.

They are very different, but you're wrong as to which is better. While they're both good, apple pie is clearly superior. Apple cake just can't reach the majesty of a nice, gooey, cinnamony, sweet apple pie. The way the buttery, flaky crust contrasts with the gloopy filling and the tender apples is the best.

Why would you want anything to be flaky ever? That's just disguisting.

And I do mean cake, not pie which is revolting. Cake. With cinnamon and pearl-sugar on top.

The Americans like to pretend apple cake is the same as apple pie. It is not. And apple cake is FAR superior to yucky pie.[/quoteThey are very different, but you're wrong as to which is better. While they're both good, apple pie is clearly superior. Apple cake just can't reach the majesty of a nice, gooey, cinnamony, sweet apple pie. The way the buttery, flaky crust contrasts with the gloopy filling and the tender apples is the best.

Why would you want anything to be flaky ever? That's just disguisting.

Also, I think you'll find I'm right. Always and forever.

Not just croissants, but the flakiness acts as a fabulous contrast to the filling. Flaky foods are delicious and have a great texture. It's part of the reason pies are better than cakes.